Keto Lemon Cheesecake Bites

1.For the Crust: In a medium bowl, combine almond flour, erythritol, melted butter, vanilla extract, and salt. Mix until well combined and crumbly.

2.Press about 1 tablespoon of the crust mixture into the bottom of each cavity of a 12-cup muffin tin lined with paper liners. Chill in the refrigerator while preparing the filling.

3.For the Filling: In a large bowl, beat the softened cream cheese and erythritol with an electric mixer until smooth and creamy.

4.Add the heavy cream, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until the mixture is light, fluffy, and well combined.

5.Spoon the cream cheese filling evenly over the chilled crusts in the muffin tin. Smooth the tops with a spoon or offset spatula.

6.Refrigerate for at least 2-4 hours, or until firm.

7.For the Topping: In a cold bowl, beat the heavy cream, erythritol, and vanilla extract with an electric mixer on high speed until stiff peaks form.

8.Once the cheesecake bites are firm, carefully remove them from the muffin tin. Top each cheesecake bite with a dollop of whipped cream.

9.Garnish with fresh lemon slices or additional lemon zest before serving. Keep refrigerated until ready to enjoy.